With cabbage lasagna (normal lasagna recipe with cabbage leaves substituted for lasagna noodles to reduce carbs). Very nice fruit, soft mouthfeel and a sense of place without being funky. 14% ABV and $22.99 at the discounter back in June. Should be a wonderful pizza wine.

As for the cabbage lasagna - very nice indeed, didn't even miss the noodles.

I'm with Georgie on this one, the cabbage sounds like a marvellous idea! Could you, by chance, post the recipe or give a general idea of how this lasagna is put together? (I suppose you boil the cabbage first, or just slightly at least?)

The recipe is from a book called "Protein Power", or something like that. Wife took it to work with her this morning to make a copy of the recipe for her partner; I'll post it tonight or tomorrow. (I have no idea if the leaves were boiled first - was doing something else while she was preparing it, and she simply presented it for dinner. She had only given me a clue about a wine pairing by saying it was a form of lasagna. Sneaky girl.)

Preheat the oven to 350 degrees. Wash the cabbage and remove the tough outer leaves. Cut the head in half. Carefully peel back the leaves, trying to keep them intact; these will serve as the lasagne noodles. Arrange the individual leaves on a steamer basket or tray and steam until nearly tender, about 3 to 5 minutes. (You can also do this in the microwave.) Set aside.
Put the olive oil in a large skillet over medium-high heat. Saute the garlic, onion, and green pepper until the onion is translucent. Add the ground beef and brown thoroughly. Drain or skim the accumulated fat and water. Add the tomato paste, tomato sauce, and seasonings to the mixture and combine well.
Coat a 9- by 13-inch by 2-inch baking pan with a little olive oil. Line the bottom with a layer of cabbage leaves. Top with half of the meat mixture. Add a third of the mozzarella and half of the ricotta cheese. Add another layer of cabbage leaves, the remaining half of the meat mixture, another third of the mozzerella, and the remaining half of the ricotta. Top with the remaining mozzarella and finish by scattering the Parmesan on top.
Bake, covered, for about 20 minutes. Uncover and bake for 5 minutes more.

Per serving: 9 grams carb, 20 grams protein

This dish freezes well. Cool, then cut into 8 servings. Wrap individually in freezer wrap. To reheat, thaw and heat in the microwave for approximately 4 minutes on high.
Serve the lasagne with a big green salad tossed with a red wine vinegar and olive oil dressing.

Marinating is probably a real good use for Yellow Tail, IK. Haven't marinated our steaks to this point.... concerned about ruining their flavor, to which I'm mighty partial. But admit the technique in the book sounds great, so will give it a try. Anything that starts with a cup of olive oil has got to be good; I'm a believer in that stuff.

Yeah, wife does most of the cooking, I'm just the pit-boss (and sous chef and sommelier and clean-up crew).